u/Aptiaide

This sounds like food from Yunnan and Guizhou, but you can find it in Chengdu too.

The soup is the most nutritious part; this is a rich broth made from beef bones.

🛒 Ingredients & Prep
• Pork Belly (or Pork Shoulder): 250g (Cut into extremely fine cubes—the smaller, the better. Tip: Freeze the meat slightly until firm for easier, uniform dicing).
• Fresh Ginger: 5 slices (Finely minced into tiny bits to match the size of the pork cubes).
• Cooking Oil: Adequate amount (Just enough to coat the bottom of the wok and submerge the minced ginger. Since finely diced pork releases oil easily, use slightly more oil than regular stir-frying).
🧂 Seasoning List
• Cooking Wine: A splash (approx. 1 tbsp)
• Five-Spice Powder: 2 tsp
• Light Soy Sauce: 3 tbsp
• Dark Soy Sauce: 2 tbsp
• Salt: Generous amount (Add 1 to 2 more salt spoons than standard savory dishes; Saozi pork must be heavily salted for rich flavor and preservation).
• Chili Flakes / Chili Powder: To taste (Fine chili flakes are recommended as they coat the small pork cubes better and provide a vivid red color).
• MSG (Monosodium Glutamate): 1 small tsp (To be added right before finishing).
🍳 Cooking Steps & Cooking Times
Phase 1: Aromatic Oil Infusion (Approx. 1 minute)

1. Pour an adequate amount of cooking oil into the wok and heat it over high heat.
2. Add the Finely Minced Ginger, reduce to medium heat, and stir-fry for about 30 seconds to 1 minute until aromatic and slightly dried out.
   Phase 2: Searing & Rendering Oil (Approx. 3–4 minutes)
3. Add the Finely Diced Pork Cubes and quickly stir-fry over high heat.
4. When the surface of the meat turns completely white, splash in the Cooking Wine to remove any gamey odors.
5. Continue to stir-fry over high heat for about 2 to 3 minutes. Since the meat is diced small, moisture evaporates very fast. Stop when the oil at the bottom turns translucent from cloudy, and the meat shrinks slightly, rendering its fat.
   Phase 3: Coloration & Slow Frying (Approx. 5–6 minutes)
6. Turn the heat down to medium-low. Add 2 tsp Five-Spice Powder, 3 tbsp Light Soy Sauce, 2 tbsp Dark Soy Sauce, and the Generous Amount of Salt.
7. Stir-fry continuously for about 2 minutes to let the savory umami of the soy sauces thoroughly penetrate each tiny pork cube.
8. Maintain medium-low heat and sprinkle in the Chili Flakes. Slow-fry for another 3 minutes, allowing the crimson color and spicy aroma of the chili to steep into the oil. (Watch the heat carefully; both fine meat cubes and chili flakes burn easily, so keep stirring).
   Phase 4: Finishing (Approx. 1 minute)
9. When the red oil in the wok looks bright and glossed, and the meat cubes are completely coated and intensely aromatic, turn off the heat.
10. Using the residual heat of the wok, add 1 small tsp of MSG, toss rapidly to combine evenly, and transfer to a bowl.
    💡 Storage & Serving Tips:
    The smaller the pork is diced, the better it integrates with the rendered lard and red chili oil as it cools. After transferring to a heat-resistant container, ensure the layer of red oil completely submerges the meat underneath. Once cooled to room temperature, seal and refrigerate. It stores exceptionally well and is ready to spoon out whenever needed!

For those who love noodles, this is the true essence.
Before each serving, place a spoonful of toppings at the bottom of the bowl and stir well. This allows the toppings and noodles to mix thoroughly, ensuring the noodles don't taste bland.